Chef is very skilled. But what I dig most of all is how virgin green his spectacular olive oil is. Quality ingredients creates high level dishes.
@cenere784Ай бұрын
Ahh.. So. For sure you noticed the super quality wine
@PersiandreАй бұрын
@@cenere784a good wine would be wasted for a ragù and during the cooking process, get your shit together man
@lukebarnes315724 күн бұрын
He is not 😂
@tompoynton21 күн бұрын
and then the boxed wine 😂😂😂
@Bloblom18 күн бұрын
@@Persiandre You will never "waste" a good wine by cooking with it. What matter are the flavors it brings, not the alcohol it contains, and this is precisely why cheap wines are not a bright idea. No need for a spectacular wine, just anything decent and not bottom of the barrel in terms of quality.
@valy8710003 ай бұрын
Sei un grande.. Ci vuole una caxxo di pazienza a lavorare con certe persone.. Forza
@DenisInTheKitchen3 ай бұрын
Grazie! ❤️
@958fuser13 күн бұрын
lo faccio molto meglio senza darmi l'appellativo di chef, quel ragù di bolognese non ha nulla.
@derfrechedachs8211Ай бұрын
Overcooked 3 has very nice graphics
@jamesspooner5487Ай бұрын
what was overcooked?
@necromorphsoup3791Ай бұрын
@@jamesspooner5487 nothing it's a video game reference 😅
@AskJeeves57223 күн бұрын
This is not the latest installment of Overcooked. It is a pov of a real chef, in a real restaurant, cooking ragu. I hope this helps
@maxburton13014 күн бұрын
@@AskJeeves572 BRO 🤣🤣
@DenisInTheKitchen2 күн бұрын
😅😅
@Roisin799 күн бұрын
Yummy 😋 I never thought of adding carrot but I looveee using sweet potato 🤤 I’ll add carrot next time! Maybe a shallot?🤔
@igo94818 күн бұрын
if it doesn't have carrot its not ragu
@Roisin798 күн бұрын
@ interesting
@stupiderlikefoxmmk5245Ай бұрын
Great video. No edits just action Thankyou from Scotland!!
@silascruz19672 ай бұрын
Since you make the soffritto separately, is the meat sautéed only in olive oil at first?
@simplesimon573911 күн бұрын
There will always be comments when a Ragu is called bolognase because that's a particular method which is not followed here. Pork/beef, milk, wine, tomato, celery onion, carrot and tomato paste. Variants include the addition of chicken livers and/or pancetta. I expect there's other variations. But this is Ragu. I wouldn't make a paste out of the veg. Grate it if you can't dice it. A quality olive oil but a cheap nasty red wine and so little. Beef and lamb can be used but whilst not traditional is used in a particular establishment in Italy. A recipie that I follow from a particular Italian chef resident in the UK. That should wind up a lot of people. Lamb!
@erfanbarzegar641616 күн бұрын
Great video! Have a question. 1. Why you didn't use milk and 2. Why grinding celery after carrot and onion?
@958fuser13 күн бұрын
perchè non è esperto
@simplesimon573911 күн бұрын
He's used just beef. Traditional is pork and beef. Though I do make a beef and lamb recipe and use red wine. I've not actually tried the pork, beef which you cook in milk first then add wine and tomato. But there's many claims to what is traditional and or authentic. Obviously he's ground the celery last because it wouldn't all fit whole.
@958fuser11 күн бұрын
@@simplesimon5739 you do not called it "bolognese sauce" bolognese sauce is garanted by disciplinary
@simplesimon573911 күн бұрын
@958fuser pity you can't speak English.
@igo94818 күн бұрын
milk in ragu???
@contrabandjoe79742 ай бұрын
RED WINE!!!!!
@iceweaseltv3 ай бұрын
i get motion sickness watching this but i cant stop lol
@DenisInTheKitchen3 ай бұрын
😅
@kurokid24413 ай бұрын
a question here: seems like same ingredients in different pan, alu vs. non-stick, which do you prefer or recommend?
@DenisInTheKitchen3 ай бұрын
Hi, I recommend using a non-stick pan; it will make frying easier.
@kurokid24413 ай бұрын
@@DenisInTheKitchen cool, despite of the 2or3 year lasting time, HHH
@sicdoctor2 ай бұрын
Did you add garlic, and milk? Which type of herb did you use?
@DenisInTheKitchen2 ай бұрын
I added the milk at the end, but I didn’t use any garlic. The herb I used was rosemary.
@sicdoctor2 ай бұрын
@@DenisInTheKitchen thanks. Does garlic not belong in the recipe? Do you think rosemary works better than oregano?
@DenisInTheKitchen2 ай бұрын
@sicdoctor I don't mind garlic, but it's not in the original recipe. As for oregano, I only use it in a classic pomodoro sauce. For ragù, I prefer rosemary-it gives a richer flavor!
@sicdoctor2 ай бұрын
@@DenisInTheKitchen 👍
@lukebarnes315724 күн бұрын
Garlic? MILK? 😂
@Steven158893 ай бұрын
Can you make some video of cooking for yourself at home? I will put rosemary next time in my meat sauce, thanks!
@DenisInTheKitchen3 ай бұрын
Hi, maybe in the future. Thanks for the idea!
@jeffforbess68022 ай бұрын
People that cook for a living don’t do a lot of heavy cooking at home, in my experience.
@chadgrovАй бұрын
Just don’t call it Bolognese. Cuz there’s no herbs in Ragu al a bolognese. It’s still a ragu.
@jamieweir2598Ай бұрын
@chadgrov ill call it whatever i want, we call it bolognese weither its what italians do or not and will carry on doin that🖕
@ai.artistry0Ай бұрын
Hey bro good job, keep it up ❤
@HKim00722 ай бұрын
lol, those are the 2 sauces I make: bolognese and marinara. Both relatively easy for a home cook.
@jonassteinberg3779Ай бұрын
There about 1,000 comments here from people leaping from some static understanding of a recipe. Here's the thing -- when you master a recipe -- oftentimes you go beyond it and can play with it as you desire.
@AuroraGw220 күн бұрын
Whatchu mean 1000 comments? The video only has 200 and I scrolled down for a bit and I only saw people asking questions about it for clarification.
@lofivibes-techanimestudios2812 ай бұрын
0:40 Hello my friend, what olive oil do you use?. It does have a great color.
@foodfoodies3764Ай бұрын
It's that poop oil
@nils85842 ай бұрын
hi denis, i enjoyed ur video! was wondering: why no red wine and why no in house stock? greetings from the netherlands!
@DenisInTheKitchen2 ай бұрын
Hi! Thanks so much for watching, glad you enjoyed the video! I actually added the red wine right after the tomato paste to bring out the flavors.❤️
@DenisInTheKitchen2 ай бұрын
Glad you enjoyed the video! I cook in Castiglione della Pescaia, Italy. It's great that you're sticking to the recipe so closely-it makes a big difference! Red wine and milk are definitely classic touches for bolognese. As for chopping, a food processor will definitely save you time! Substituting ketchup can work in a pinch, but the flavor will be a bit different. Keep experimenting, and thanks for sharing your process!
@Ascaron1337Ай бұрын
Nils, I get your confusion. The tetra pack he used was actually cheap cooking wine, not stock. In his recipe, there is no stock added to the sauce.
@maurobrest22713 күн бұрын
Cada cuánto se cambiará esos guantes, toca absolutamente todo como si fuera que el guante no se ensucia. La nueva moda de la gastronomía es pensar que un guante sucio de toda una jornada es mas efectivo que un correcto lavado de manos
@ryano1267Ай бұрын
peeled tomatoes or crushed tomatoes? or tomato passata?
@zlatantherogue549Ай бұрын
passata, peeled and tomatoe paste
@이경-l8xАй бұрын
that’s beautiful sause , i love it!! ❤
@littleinkling460415 күн бұрын
Very hard to find a decent ragu in a restaurant compared to taking the time at home. This is an example why.
@misterclean75702 ай бұрын
Is this the prep for the evening service?
@bartvanleeuwen7802Ай бұрын
Okay genuine question what is the point of him wearing the gloves if he is going to touch everything with them on without replacing/refreshing them after he like cut the carrots or picked up the salt then again it’s not to criticize but I believe that here in the Netherlands it’s almost mandatory to change gloves after you cut something or pick something up (or wash your hands everytime you do this)
@DenisInTheKitchenАй бұрын
Imagine how many times I’d have to change gloves after every touch! I aim to change them only when switching between different types of products, like fish, meat, pickled items, or sweets, or every 10-15 minutes. We also clean the kitchen twice a day. Honestly, I don’t love wearing gloves, but with the sink being a bit far away, it’s just more practical to use them for convenience.
@GNappers2 ай бұрын
I enjoyed the video. Where do you cook out of? I remember the first time I made a bolognese sauce I had an Italian Cook book my sister bought for my dad and everything was by the “T” to the recipe. Quantities, timing. I usually also use red wine and milk before and after the broth. Next time I’ll try and get a food processor instead of waisting time on the chopping of carrots and celery. If tomato paste isn’t in the cupboard I’ll substitute ketchup.
@nils85842 ай бұрын
Hi, he answered you but it's on my comment, maybe you can find it ;) peace
@naturae-studiosumАй бұрын
Dove si trova questo ristorante? Mi piace come cucini e voglio mangiare qui.
@francesco520127 күн бұрын
in un lido in toscana
@トントロマン-n3y3 ай бұрын
おもしろい!これから頑張ってください
@DenisInTheKitchen3 ай бұрын
Thank you !
@EuSuntFlo3 ай бұрын
It was nice if you presented us at the end of video a ready dish😊
@DenisInTheKitchen3 ай бұрын
Ok bro!
@sjaakieklok4163Ай бұрын
Nice! Idk why people are hating
@Caruzo2632 ай бұрын
Было б хорошо если бы рассказывал, что за продукты какие жидкости добавляешь)))
@DenisInTheKitchen2 ай бұрын
Привет, да думаю в будущем попробовать такой формат!
@wellingtonwellington7200Ай бұрын
@@DenisInTheKitchenwir bitte Sie
@zubek1008 күн бұрын
в описании написано же
@Ascaron1337Ай бұрын
I mean no disrespect, but can somebody explain why this is called restaurant quality? All I see is a basic homecooked bolognese. 🤔
@VeniVidiAjaxАй бұрын
Haha lol funny guy. People who make it at home usually don’t put that much effort in their food lol.
@Ascaron1337Ай бұрын
@VeniVidiAjax Speak for yourself, mate. I guess you are US American?
@jasonmossman3680Ай бұрын
Exactly. No bacon, no milk etc. basic Bolognese.
@adolpino29 күн бұрын
@@VeniVidiAjax What effort? Like doing it from actual ingredients instead of opening a finished canned product?
@darrrth737Ай бұрын
Kommt auf den Anspruch des Restaurants an... Cheerz
@G41headacheАй бұрын
Looks like a solid traditional ragu, bravo 👏
@jklen54382 ай бұрын
your channel is really good, greetings from brasil.
@DenisInTheKitchen2 ай бұрын
Thank you!🔥
@johncoles28842 ай бұрын
Did i miss something? what happened to the smaller pot with the tomatoes and onions in?
@DenisInTheKitchen2 ай бұрын
Hi! This is a different sauce for pasta.
@johncoles28842 ай бұрын
@@DenisInTheKitchen ah thank you
@ZicolinhoАй бұрын
Rinderhack? Schweinehack? Halb/halb?^^ thx
@DenisInTheKitchenАй бұрын
It's beef (Rinderhack) in the recipe. Thanks for asking!
@stormhammerfirebrand58202 ай бұрын
Wow! Absolutely beautiful to watch your skills!
@DenisInTheKitchen2 ай бұрын
Thank you!❤️
@tezzah...Ай бұрын
what skill, all he does is stir pans and opens tins even the bouquet garni is trussed up like a corpse
@francissevilla47673 ай бұрын
damn that's a lot of equipment just for bolognese, have mercy to your dishy chef hehe
@ДжонДоу-х8у2 ай бұрын
TG
@neckaromaw18103 ай бұрын
Good Job man
@DenisInTheKitchen3 ай бұрын
Thank you for your support ❤️
@mtpstv948 күн бұрын
Liquid in the red container = wine?
@DenisInTheKitchen2 күн бұрын
Yes 🙌
@rickj93722 ай бұрын
현장감 죽이네
@victorako3 ай бұрын
Great!
@DenisInTheKitchen3 ай бұрын
Thank you! 🔥
@ilcanaledellostampantaioma13373 ай бұрын
io ci avrei messo più olio. l'olio fa bene e il ragu viene più buono
@jeffforbess68022 ай бұрын
Are you sautéing the onion for the tomato chunks, while sweating the rest of the mirepoix for the sauce? Is texture why you used different pots? I’m from La, and we would use at least three onions for that…
@DenisInTheKitchen2 ай бұрын
Hi, this is a different sauce, I just made them at the same time. It has nothing to do with Bolognese.
@Rg382763 ай бұрын
Bro NEED more Why cut so early ?😢
@DenisInTheKitchen3 ай бұрын
I'll try to post a longer one next time!
@morgothfromangband6082Ай бұрын
I just grind the vegetables with a machine before i throw them into the sauce. 😂
@mrharoun3214Ай бұрын
No sugar to reduce acidity?
@DenisInTheKitchenАй бұрын
In the description, I mentioned that sugar can be added if needed, depending on the acidity of the tomatoes. It’s all about balancing the flavors based on the tomatoes you’re using!
@channel35273Ай бұрын
Ricetta x favore 😊 grandeeeee
@Liam-lo4io3 ай бұрын
What is restaurant name
@DenisInTheKitchen3 ай бұрын
For various reasons, I can't tell you You can email me and I'll let you know where I work. denisinthekitchen@gmail.com
@marcoognissanti7657Ай бұрын
Quale è il ristorante ? Almeno so cosa scegliere 👍🏻
@Idle5663 ай бұрын
thx Denis
@DenisInTheKitchen3 ай бұрын
You're welcome. 🔥
@bernhardlagetuin8 күн бұрын
If this chef gets better ingredients, it could get a level up. Most home-cooks (should!) got this covered. Canned tomato-stuff and one very bad pan... Can bet better!
@castigo.7157Ай бұрын
"non penso proprioh!" 😂
@alvesjanaina2 ай бұрын
Poxa, faltou o final que mais gosto, colocando no prato.
@scottemery35782 ай бұрын
Can you Show us how you make cacio d pepe and or carbonara? TIA
@DenisInTheKitchen2 ай бұрын
Hi, thanks for the idea about Cacio e Pepe! I already have a carbonara video on my channel. Thank you for watching and for your comment!
@scottemery35782 ай бұрын
@@DenisInTheKitchen Thank You Chef! Prego
@ling218626 күн бұрын
A food processor for the veg when you had all that time waiting for the meat to brown should be a crime against humanity. You could have gotten a nice brunoise on that instead of blitzing it into a paste.
@alexgreenwood2015 күн бұрын
Maybe when you work 12h per day you want to skip tasks that a food processor can do for you. After 4 or 5 hours of cooking of your finely chopped brunoise you have nothing left of the shape. Only effort and time wasted. This is a professional kitchen
@ling218615 күн бұрын
@@alexgreenwood20 You do make a good point if its cooked slow. Our prep kitchen at work is just pretty much 2 guys finely cutting veg to fill as many 4 litre tubs as humanly possible. Its really good for improving your knife skills. But then again not every restaurant can afford to have chefs to focus just on prep.
@alexgreenwood2015 күн бұрын
@@ling2186 yeah absolutely is not the case for many businesses have staff for prep only. I understand from a chef's point of view, but when struggling with staff shortage and tight times, shortcuts make sense
@simplesimon573911 күн бұрын
@alexgreenwood20 tell me genius exactly what shape do you have left after it's turned into a paste. Both methods there is nothing left after cooking. I personally have tried a food processor and was so unimpressed with the taste, I would not repeat it.
@punisher5170Ай бұрын
only bolognese with cutest sofrito and without any herbs :(
@zlatantherogue549Ай бұрын
a real bolognese ragout is without herbs. just some basilikum in the end.
@manu9478Ай бұрын
5:09 is this redwine? Autsch..... but the rest is very nice
@namoi3200Ай бұрын
Why didn't you deglaze the pans in which you fried the meat? There was still a lot of flavor in there
@rrcouraАй бұрын
He did with wine, lol
@darrencorpe32662 ай бұрын
Really fresh ingredients 🥴
@darrencorpe32662 ай бұрын
Council ingredients, restaurant quantity lol 🤣
@yorkshireplumbing17 күн бұрын
No garlic !?!?
@andreykormilitsin6822 ай бұрын
Без чеснока?
@tobiatic61482 ай бұрын
Bon Gusto :)
@DenisInTheKitchen2 ай бұрын
Thanks!)
@lm801824 күн бұрын
After 5 seconds I close the video...I can't see cooking in a non-stick pan with metal spoons. In Italy he will be immediately failed
@simoneginanneschi17733 ай бұрын
Top ragù
@DenisInTheKitchen3 ай бұрын
Thanks bro❤️
@inaruss862 ай бұрын
1 errore concentrato prima del vino 2 errore concentrato direttamente nella carne senza diluirlo 3 errore olio per il soffritto 4 volte quello che serve 4 errore il sale si mette nella carne mentre soffrire che tira via il liquido della carne nn nel pomodoro che lo fa diventare arancione in cottura Apparte questo il mazzetto perfetto
@inaruss862 ай бұрын
Poi nn scrivere alla bolognese perché nn lo é, dal colore mi sembra tutto manzo per il ragù bolognese 1/3 deve essere maiale
@DenisInTheKitchen2 ай бұрын
Grazie per il tuo feedback. Aggiungo il concentrato di pomodoro prima del vino per farlo passire. Aggiungo sempre sale durante la cottura della carne macinata per far uscire l’acqua e rendere la carne più sgranata. Secondo me, l'olio era sufficiente e il ragù non è risultato grasso. Non critico il tuo metodo, ma poiché il mio modo di cucinare dà sempre ottimi risultati e tutti mi chiedono la ricetta, ho visto e provato a preparare il ragù alla bolognese in molti modi, ma questo è quello che mi piace di più.
@inaruss862 ай бұрын
Passire il concentrato in 25 anni di cucina nn ho mai sentito di “passire” il concentrato. Ripeto non è ragù bolognese il tuo magari ragù toscano visto che è 100% manzo
@alboz13272 ай бұрын
@@inaruss86 Fammi indovinare, quello simpatico alle feste? 😁
@inaruss862 ай бұрын
@@alboz1327no cuoco da 24anni
@Cedric-id9ygАй бұрын
Poor sofrito, what has he done to you... I thought you had to cook it for adding flavour and then mix it a little but you done an uncooked puree of it.
@gastronaut83 ай бұрын
Red wine ?
@DenisInTheKitchen3 ай бұрын
Yes
@oliversbored67062 ай бұрын
No garlic 😢
@DenisInTheKitchen2 ай бұрын
Hi, I don’t mind garlic in ragu, but I often meet people who don’t consume garlic, so I make it without. Good luck!
@oliversbored67062 ай бұрын
Fair enough, your stuff looks great. Where are you based ?
@peteymysterАй бұрын
No garlic?
@DenisInTheKitchenАй бұрын
No, io non lo metto.
@mTribun77Ай бұрын
Red wine from a tetra pack??????😮
@TheWuppertalONEАй бұрын
I always thought so but there are major red wines coming from the producer which are sold in packs (bags in carton to be fair).
@mTribun77Ай бұрын
@.. Thanks for the answer 😉
@CPT-505Ай бұрын
The camera makes me dizzy
@dasnurmeinsАй бұрын
whats that 07:30?
@ddf7933Ай бұрын
Sugar probably
@DenisInTheKitchenАй бұрын
Ciao, è sale.
@daes5465Ай бұрын
Sorry this is No traditional Bolognese ragout ITS minzed meat in tomato Sauce A traditional Bolognese will be cooked Like this You cook the vegetables with oil Till the water got lost Then you add the minced meat Till the water got lost Then you add guanciale and pancetta and the oil will Release Then you add Tomato Paste tablespoons depending on how much meat you are using Cooking Till the Browning on the bottom comes starts Then you deglase the the Brown from the bottom several Times with adding wine About six to 8 Times And IT will become a pudding Style consistence and the bla bla with overcolking IS bullshit The recipe IS from a 80 year old italian oder living in Bologna and when you research all italians WHO knows about Bolognese IS doung IT this way Then when the alcohol IS left you add water A Bit more than the consistence you Like in the end How you add Salt and pepper , but carefull because of the two Air dried italian bacons IS used And you add some Basilikum You let IT cook for an hour or one and a half on Low Heat to reduce IT a Bit In the end you add a Glass of Milk and you have the best Bolognese Thats almost the right recipe The original recipe you find one KSK Chanel KSK Bolognese Kein Stress kochen Bolognese This Guy hast the best recipe and ITS original and traditional Like from Bologna I tried IT and i will never ever Use tomatos or cook IT any different If you add Tomato with Sauce you have miced meat in tomato Sauce Then you can also cook Carbonara with whip cream If i remember the recipe the wrong way im sorry But ITS almost the way i wrote IT Here Try IT you will never domit any other way A good Bolognese needs 4hrs to cook IT cutting , deglasing and finishing In acragout Bolognese Theres No overcooking All the ingredients will dissolve in the Sauce apart from the meat and this wont be fat bites
@MaxiRizzo86Ай бұрын
Y el ajo?
@derBOGUZАй бұрын
Das ist keine Bolognese…
@Red-Jones18 күн бұрын
Not often I see a Bolognese recipe omitting the pancetta.
@KieranEvans-p4kАй бұрын
No care for the left pan all focus on the right!! Unacceptable!!and I’m not even half way through the video
@cosimosapia19 күн бұрын
when I saw the wine in the brick I closed the video
@pilotainerbaАй бұрын
due errori imperdonabili... la carne si cuoce nel soffritto che prima deve essere appassito. secondo nel ragù alla bolognese non c'è la passata di pomodoro ma il concentrato, e terzo se vogliamo, ci vuole il vino rosso e non in cartone ... per favore :(
@UgoCarusoАй бұрын
Mai visto un ragù col rosmarino in vita mia. Usa i semi di finocchio la prossima volta.
@graylobo133Ай бұрын
Been cooking ragu for decades, didnt know it had carrots in it. Will try this next time.
@simplesimon573911 күн бұрын
Carrot, onion, celery. I wouldn't pulp it though. Grate it if you can't be bothered to fine dice it.
@arcanjo_gamesАй бұрын
nice... brazilian here
@Airboat-Fun2 ай бұрын
kochendes Hackfleisch. Datt wird so Nix.
@DenisInTheKitchen2 ай бұрын
Try making this-it’s divine! The people I work with asked me to make it for them for the winter, and they’re willing to pay me for it 😅.
@stevenhorstgeorg5728Ай бұрын
Guck mal bisschen weiter, bevor du rumpöbelst. Völlig normal, dass erstmal das Wasser aus dem Hack rauskommt und es darin bisschen siedet. Geröstet wurde es hier trotzdem noch. Die audacity auch zu denken man ist besser als ein Chef Koch :D
@Frisia-dd6udАй бұрын
Time for a better machine do
@aname-f9i3 ай бұрын
I just drank that one jar of wine one month ago…didn’t know it’s used for cooking though 😂
@DenisInTheKitchen3 ай бұрын
😅😅😅
@Inabiff2 ай бұрын
Them tins should have gone in the recycling
@charleyboelsen6364Ай бұрын
I really enjoy watching chefs who know what they're doing, but I just can’t stand looking at this grungy ass kitchen. I know it’s my own issue, but those ugly floor tiles and the overall look of the space really bother me.
@AntonioCavicchioni27 күн бұрын
Need a bigger kitchen?
@enricozerbetto3 ай бұрын
da bolognese mi sembra fatto bene. Magari un po' troppa passata e la carne l'avrei fatta scottare non a parte.
@DenisInTheKitchen3 ай бұрын
Ciao, grazie per il tuo commento!
@RaXiR1002 ай бұрын
He didn’t show they serve this with spaghetti 🫣
@valknut.82 ай бұрын
Tu parles d'une bolognaise restaurant 😂😂😂 Avec des boîtes hahaha nul nul nul...
@hrvojeorsolic105813 күн бұрын
Too much of oil, overcooked and.. metal spoon? Seriously? You call yourself a chef?
@aureliodingiullo48Ай бұрын
Ragù a modo tuo. Certamente non è un ragù alla Bolognese...
@GenauSo0079 күн бұрын
Milk
@958fuser13 күн бұрын
li di bolognese non c'è nulla
@quantum_microscope2 ай бұрын
Для чого рукавиці якшо торкаєшся ними до одягу колеги
@fabiss232 ай бұрын
hey waaait a minute...that's not the wine that you drink, that's cheap wine! LIESSS! DECEPTION!!
@jayellis76532 ай бұрын
You add salt and don't taste ,
@DenisInTheKitchen2 ай бұрын
I’ve got a pretty good idea of how much salt is needed, and in the video, I added just a small amount. I always taste and adjust at the end to make sure the flavor is spot on!
@PeterFilgueiras2 ай бұрын
This is the difference between a boy and a man 🤌🏻
@peppenapoli240411 күн бұрын
Ok, but I would not put this on KZbin, you are asking for negativity.
@PeteJonesViciousKidАй бұрын
Hmmm a good quality ragu should honestly have julienne carrots, onions celery.. But he mulched it all instead. Wont make a difference to taste! I guess im just not as lazy when it comes to preparing a ragu, at work....